Handbook of meat, poultry and seafood quality / editor, Leo M.L. Nollet ; associate editors, Terri Boylston [and others].

Includes bibliographical references and index.

1. Factors affecting food quality : a primer / Y. H. Hui -- 2. Hazard analysis and critical control points and muscle food safety in the United States / Y. H. Hui -- 3. History, background, and objectives of sensory evaluation in muscle foods / M. W. Schilling -- 4. Chemical and biochemical aspects of color in muscle foods / J. A. Perez-Alvarez and J. Fernandez-Lopez -- 5. Sensory : human biology and physiology / M. A. Da Silva and F. Cendes -- 6. Sensory methodology of muscle foods / P. C. Coggins -- 7. Objective methods of sensory analysis / J. L. Montgomery -- 8. Attributes of muscle foods : color, texture, flavor / P. C. Coggins -- 9. Sensory characterization / K. Bett-Garber -- 10. Chemical characterization / N. C. Da Costa and S. Eri -- 11. Chemistry, technology, and safety of synthetic flavors / R. K. Singh and E. Singh -- 12. Process flavors / H. H. Baek -- 13. Savory flavors / C. Cerny -- 14. Natural flavors / H. Kumagai -- 15. Wood smoke flavor / K. R. Cadwallader -- 16. Blended flavors / S. X. Ma, Z. B. Xiao and F. Chen -- 17. Off flavors and rancidity in foods / R. B. Pegg and F. Shahidi -- 18. Land animal products / T. Boylston -- 19. Marine animal and plant products / N. Narain and M. L. Nunes -- 20. Maillard reaction in flavor generation / M. V. Romero and C. Ho -- 21. Traditional laboratory methods / E. Mehinagic -- 22. Recent developments in flavor measurements / J.-L. Le Quere -- 23. Sensory evaluation of beef flavor / R. K. Miller -- 24. Beef quality and tainting / J. M. Martin -- 25. Microbiological and sensory properties of beef / J. Thomas -- 26. Quality measurements in beef / R. S. Chamul -- 27. Shelf life of meats / R. S. Chamul -- 28. Packaging and freezing of beef as related to sensory properties / R. W. Rogers -- 29. Fresh and frozen pork color / D. H. Kropf -- 30. Microbiological and sensory properties of fresh and frozen pork products / L. McKee -- 31. Pork taint / W. B. Mikel -- 32. Shelf life of fresh and frozen pork / M. A. Carr -- 33. General attributes of fresh and frozen poultry meat / L. McKee -- 34. Poultry meat flavor / P. L. Dawson and N. Spineli -- 35. Color of fresh and frozen poultry / A. Totosaus, M. L. Perez-Chabela and I. Guerrero -- 36. Shelf life of fresh and frozen poultry / M. L. Perez-Chabela -- 37. Packaging of fresh and frozen poultry / A. Totosaus and V. Kuri -- 38. Microbiological and sensory properties of fresh and frozen poultry / L. McKee -- 39. Fish and sensory analysis in the fish chain / G. Hyldig, E. Larsen and D. Green-Petersen -- 40. Sensory profiling of fish, fish product, and shellfish / G. Hyldig -- 41. Quality index methods / G. Hyldig, A. Bremner, E. Martinsdottir and R. Schelvis -- 42. Texture of fish, fish products, and shellfish / G. Hyldig and D. Nielsen -- 43. Perception of sensory quality of wild and farmed fish by experts, consumers, and chefs or cooks in the restaurant sector / G. B. Olsson, M. Carlehog, M. Heide and J. Luten -- 44. Quality of frozen fish / J. Nielsen and F. Jessen -- App. Standards for meat, poultry and seafood in the United States / Y. H. Hui.

Machine converted from AACR2 source record.